Dressings & Sauces
||Penne with Roasted Asparagus and Balsamic Butter
||can also be made with broccoli - follow directions for roasting asparagus and add another 5 minutes
1 Pound(s) asparagus
1 Tablespoon(s) olive oil
2 Teaspoon(s) salt
1/2 Teaspoon(s) fresh ground black pepper
1/2 Cup(s) plus 2 tablespoons balsamic vinegar
1/2 Teaspoon(s) brown sugar
1 Pound(s) penne
1/4 Pound(s) butter, cut into pieces
1/3 Cup(s) grated Parmesan cheese, plus more for serving
Heat the oven to 400. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 tsp each of the salt and pepper. Roast until tender, about 10 minutes.
Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tbs. remain. Stire in the brown sugar and the remaining 1/4 tsp. pepper. Remove from heat.
Cook the penne in according to directions. Drain and toss with the butter, vinegar, asparagus, Parmesan and the remaining 1 3/4 tsp. salt. Serve with additional Parmesan.